A signature pizza from Ooni team member Ben Stirling, this fully loaded pizza is a spin on smashed avocado toast – a dish beloved by millennials! Finish a bacon-topped pizza with dollops of smashed avocado, crumbled feta and plenty of sriracha hot sauce for a pizza that ticks all the boxes – crunchy, creamy and spicy.
Makes 1 x 12” pizza
160g (5.6oz) Classic Pizza Dough (see note below)
4 tbsp Classic Pizza Sauce (see note below)
40g (1.4oz) lardons (or diced bacon)
40g (1.4oz) mozzarella, torn into small pieces
40g (1.4oz) feta cheese, crumbled
1 small avocado, mashed
Sriracha (or hot sauce)
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Drizzle a little olive oil in your Sizzler Pan and place inside your Ooni to warm up. Remove the pan from the oven and add the lardons. Cook for about 5 minutes, shaking the lardons up halfway through, until the fat has rendered out of the bacon and they are crispy.
Fire up your Ooni to a higher temperature and aim for 500˚C (932˚F) on the stone baking board inside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.
Top the pizza base with the pizza sauce, mozzarella and lardons.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Finish with dollops of the avocado, crumble over the feta cheese and drizzle with sriracha. Serve immediately.